Name: ‘Pork Belly’
Yield: Serves 6–8
Ingredients: 3 × 400 g tins of jackfruit in brine or water – I use Summer Pride; 4 tbsp breadcrumbs (1–2 slices of bread); 2 tbsp fennel seeds; 100 ml cooking oil, plus extra for greasing; 6 cloves of garlic; 1 tbsp oil or vegan spread (optional); 50 ml soya milk; Pinch of salt and black pepper; 2 tbsp agar flakes; 2 tbsp coriander seeds; 1 tbsp mustard seeds; 1 tbsp smoked salt; 1 tbsp black pepper; 1 tbsp white pepper; 100 ml red wine vinegar; 100 ml black treacle or 100 g dark brown sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Vegan(ish)

By Jack Monroe

Published 2019

About

I first made this recipe as part of a dinner cooked for senior members of a TV production company who had ‘bought’ me at a charity auction, so I wanted to pull out all of the stops and make something truly challenging and surprising. I served a meat pork belly with the same marinade, and the vegan one alongside it. My diners were absolutely bewildered and delighted by the vegan ‘pork belly’, declaring it just as good as the original. I didn’t get a television series out of it, but I did get